Cracklin Bread Ii Recipes

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CRACKLIN' BREAD II



Cracklin' Bread II image

A traditional Southern favorite - use crumbled fried bacon if pork cracklin's are not available in your store.

Provided by Brian Stowe

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 50m

Yield 9

Number Of Ingredients 10

1 egg
3 tablespoons shortening or bacon fat
1 ⅛ cups buttermilk
1 ¼ cups cornmeal
2 tablespoons sugar
¼ cup all-purpose flour
½ teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 cup crushed pork cracklin's

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C). Grease a 9x9 inch square baking dish.
  • In a medium bowl, mix together the egg, shortening and buttermilk. In a separate bowl, stir together the cornmeal, sugar, flour, baking soda, baking powder and salt. Stir the dry ingredients into the wet ingredients until smooth, then stir in the pork cracklin's. Pour the batter into the prepared baking dish.
  • Bake for 25 to 30 minutes in the preheated oven, until center is set and the top is slightly brown.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 22.4 g, Cholesterol 31.2 mg, Fat 8.5 g, Fiber 0.9 g, Protein 9.5 g, SaturatedFat 2.6 g, Sodium 661.7 mg, Sugar 4.6 g

CRACKLIN' BREAD I



Cracklin' Bread I image

An old Southern plantation recipe.

Provided by Dee

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 8

Number Of Ingredients 11

½ pound finely chopped pork
1 teaspoon salt
1 small onion, chopped
1 ½ cups cornmeal
½ cup all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
2 eggs, beaten
2 tablespoons honey
½ cup buttermilk
1 cup orange juice

Steps:

  • Preheat oven to 350 degrees F (175 degree C).
  • In a 10 inch oven-proof skillet, fry the pork till crisp. Add onion, and cook till just tender. Drain off liquid fat, and reserve 2 tablespoons.
  • In a large mixing bowl, combine corn meal, flour, baking powder, soda, and salt. Combine eggs, honey, buttermilk, and juice: mix into cornmeal mixture. Stir in pork and onions.
  • Return reserved fat to skillet, and heat till very hot. Pour batter into skillet. Transfer to oven, and bake for 30 to 35 minutes.

Nutrition Facts : Calories 225.7 calories, Carbohydrate 33.2 g, Cholesterol 65 mg, Fat 5.9 g, Fiber 2.1 g, Protein 10.7 g, SaturatedFat 1.8 g, Sodium 609 mg, Sugar 8.3 g

CRACKLIN' CORNBREAD



Cracklin' Cornbread image

Cornbread is almost a religion in the South. I've developed this recipe over the years. It's for a unique style called "cracklin' cornbread," which is a cornbread where any sort of ham or bacon, or even sausage, is cooked until the fat is rendered and the crispy cooked pork is put into cornbread.

Provided by Sean Brock

Categories     side-dish

Time 50m

Yield 10 servings

Number Of Ingredients 7

6 ounces bacon, preferably Benton's brand
3 cups yellow cornmeal, preferably Anson Mills Antebellum variety
1 1/2 teaspoons kosher salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
2 1/4 cups buttermilk
2 large eggs

Steps:

  • Preheat the oven to 450 degrees F. Heat a cast-iron skillet over low heat until warmed through. Meanwhile, grind or cut the bacon into a small dice. Spread over pan evenly. Cook over medium-low heat, stirring frequently so that it doesn't burn, until the fat is rendered and the bits of bacon are crispy, 4-5 minutes. Drain the bacon in a strainer, reserving the fat to use in the recipe. (You will need 5 tablespoons.) Place skillet into the preheated oven to heat.
  • In a mixing bowl, whisk together the buttermilk, eggs, and salt. Slowly whisk in 3 tablespoons of the bacon fat. In a separate bowl, combine the cornmeal, salt, baking soda, baking powder, and bacon bits. Stir the dry ingredients into the wet ingredients, just to combine.
  • Move the skillet from the oven to the stove, placing it over low heat to keep it hot. Add 2 tablespoons of the reserved bacon fat to the skillet and swirl to coat the bottom. Pour the batter into the center of the skillet, distributing it evenly. It should sizzle. Cook on the stove over medium heat until the edge is golden and pulling away from the pan, 1-2 minutes.
  • Bake the cornbread until a toothpick placed in the center comes away clean, about 20-30 minutes. Optional: Rub a bit of lard on top of the finished cornbread and broil until golden and sizzling (less than one minute).
  • Serve in the skillet or flip out of the pan onto a plate. Slice into wedges and serve hot.

AGE-OL' CRACKLIN' BREAD



Age-Ol' Cracklin' Bread image

From GULLAH HOME COOKING THE DAUFUSKIE WAY. I like crackling cornbread about 2 times a year. This is one that I find good and simple.

Provided by mightyro_cooking4u

Categories     Grains

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 cups white cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sifted all-purpose flour
1 cup whole milk or 1 cup buttermilk
1 cup pork rind (pork skin fried hard- available in many supermarkets)

Steps:

  • Mix all the dry ingrediets together. Add the milk and stir untl smooth. Fold in the cracklin's. Pour into a hot, greased skillet or greased 13x9-inch baking pan. Bake 30 to 45 minutes in a preheated 350 degree oven until brown.

Nutrition Facts : Calories 158.6, Fat 2, SaturatedFat 0.7, Cholesterol 3, Sodium 514.8, Carbohydrate 31.1, Fiber 2.1, Sugar 1.7, Protein 4.4

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